Homemade Sauerkraut, Red Cabbage (-2 net carbs p/serving)

Ingredients

• Red cabbage

  Red, raw

  1 head, medium or 839g

• Himalayan Pink Salt

  Kirkland Signature

  17g

Directions

1. Weigh bowl to get gram weight.
2. Save two outer leaves of the cabbage and then shred the remaining cabbage, fine or coarsely, and place in large stainless steel bowl.
3. Weigh bowl and cabbage, subtract bowl weight to get the cabbage weight.
4. Take the cabbage weight and multiply it by .02 to get the amount of salt to use.
5. Sprinkle salt over cabbage, press and scrunch cabbage until leaves are broken. Let it rest for 30 minutes.
6. If cabbage doesn't secret liquids from salts, add purified water to provide the liquid the product will need for packaging.
7. Transfer and press down the cabbage and liquid Into a 1/2 gallon wide mouth canning jar so that the liquid is over the cabbage.
8. Cover with the two leaves, add glass weights or a sealable baggy filled with distilled water (incase it leaks) to keep the shredded cabbage below the liquid.
9. Top with a burping top and lid,, then place in dark area for 21 to 30 days. Be sure to mark date on jar.